Why -COOH can not be further oxidised
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Hey mate
When chemicals in the food is exposed to oxygen in air, their chemical composition changes and they starts to break down. This thing is prevented by animals and plants tissue which has antioxidant molecule to prevent this form. These molecules will further reduces the rate of Oxygen in our food.
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When chemicals in the food is exposed to oxygen in air, their chemical composition changes and they starts to break down. This thing is prevented by animals and plants tissue which has antioxidant molecule to prevent this form. These molecules will further reduces the rate of Oxygen in our food.
Hope it helps you
mark it as brainliest friend
I am unable to understand this? Moreover. My question was Why carboxylic acid cannot be further oxidised?
hii
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